Tearing on the side ... it should have been on the top where I cut through... hmm ...

Recipe

Bread flour 270g

whole wheat flour 30g

white starter 150g ( 70% hydration )

Water 180g

Salt 7g

Method is same as the above.

This is the culture that I used to make the above loaves.

I think this is quite good. I have made several cultures before , however this is my first time to see the full of bubbles like this. I have tried not to make the culture over ripen at this time ( by refreshing earlier ) . I have learned from my previous failures that over fermented culture broke down gluten network and made the dough weak.